Rosemary Brioche Rolls

This recipe has been tested by Country Living
The addition of fresh herbs makes these rich, buttery brioche rolls special. Studded with rosemary and black pepper, and topped with coarse salt, these rolls are fragrant and flavorful.

By Carrie Purcell

Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version

Nutritional Information

Calories    252
Total Fat    10g
Saturated Fat    --
Cholesterol    98mg
Sodium    1186mg
Total Carbohydrate    33g
Dietary Fiber    1g
Sugars    --
Protein    7g
Calcium    --
rosemary brioche rolls

Photograph by Andrew Purcell

Yields: 12

Total Time: 2 hr 30 min

Prep Time: 25 min

Oven Temp: 375

Ingredients
    U.S.         Metric     Conversion chart

    1 tablespoon(s) active dry yeast
    3 1/2 cup(s) all-purpose flour, plus more for kneading
    1/4 cup(s) sugar
    1 teaspoon(s) salt
    5 large eggs
    1 stick(s) unsalted butter, at room temperature
    1 tablespoon(s) fresh rosemary, finely chopped
    1 tablespoon(s) freshly ground pepper
    2 tablespoon(s) sea salt, such as Maldon or kosher salt

Directions

    In a small bowl, whisk together the yeast and 1/2 cup lukewarm (90-degree to 110-degree F) water. Let it sit until the yeast becomes active and bubbly, about 10 minutes.
    Combine the flour, sugar, and salt in the bowl of a stand mixer Travel Agency Hong Kong (or in a large bowl). Add the yeast mixture and stir well to combine. Add 4 eggs, one at a time, mixing well with each addition. Add the butter, rosemary, and pepper, and stir until just combined.
    Transfer the dough to a lightly floured surface and knead with the heels of your hands until a smooth, soft dough comes together. Place the dough in a large, lightly greased bowl and cover loosely with plastic wrap or a kitchen towel. Set it in a warm place to rise until the dough is doubled in size, about 1 hour.
    Prepare a baking pan by lining it with parchment; set aside. Divide the dough ielts writing into 12 equal pieces. Roll each piece into a ball and place it on the prepared pan, spacing the rolls out equally. Loosely cover the rolls and let them rise until doubled in size, 30 to 45 minutes.
    Preheat the oven to 375 degrees F. Meanwhile, whisk the remaining egg with 1 tablespoon of water and brush the tops of the rolls with egg wash. Sprinkle the rolls with sea salt or kosher salt, and bake until they are a deep electric motor ac golden brown color, about 20 minutes. Cool on a wire rack.